Add rice, broth, saffron mixture or turmeric and salt to pan. Gently move vegetables around so the rice falls to the bottom of the pan as much as possible. Bring to a boil, reduce heat to medium or medium-low and cook at a continuous gentle boil, uncovered, for 20 minutes. Do not stir. If using a large paella pan (15 inches or so), rotate the pan over the burner occasionally to help cook the rice evenly. If liquids seem to boil off too quickly, add a little extra warm water or broth.

After 15 minutes of cooking, scatter asparagus, peas, cauliflower and chickpeas on top. Once 20 minutes is up, turn off heat and cover for 10 minutes with a kitchen towel or other cover. This will allow the rice to absorb any remaining liquid as well as steam the peas and warm the cauliflower and chickpeas and any other ingredients added. Once done, lightly fluff rice and serve garnished with chopped parsley. Pairs perfectly with a side of leafy greens and a big squeeze of lemon over the top. Enjoy straight from the pan or serve in individual bowls.